Almond and cranberry shortbread

This shortbread recipe combines the richness of butter with the sweetness of dried cranberries and the nutty crunch of almonds. It starts by creaming butter with icing sugar, then mixing in egg yolks and a touch of lemon juice before folding in the dry ingredients. The dough gets shaped into logs and chilled, which makes it easy to slice into neat rounds before baking. These cookies are sturdy enough for gifting and keep well in an airtight container.